Introduction of eight bowls of steamed dishes in Sichuan cuisine

This dish is the first of eight bowls. It combines delicious home-cooked stewed mutton with traditional paste mutton in a bowl. First simmer slowly, and then steam in a fire cage for more than two hours. The soup is fragrant, thick but not greasy.

2. Braised yak meat

This dish is mainly clean yak meat, supplemented by braised spiced sauce. The color is reddish, the juice is thick, the taste is tender and smooth, and it is salty and palatable. Yak breeds and lives in the alpine region above 3000 meters on the Qinghai-Tibet Plateau. It is tall, with developed heart and lungs, compact muscles and strong bones and muscles. Hong Kong and Macao markets regard yak meat as the "crown of beef cattle".

3. Chicken nuggets

This dish is mainly made of free-range chickens, which are pickled, fried and steamed in cages for two hours. The chicken pieces are thin, tough and chewy, and the soup is thick and delicious.

4, steamed fragrant hairtail

This dish is mainly hairtail, pickled, fried, steamed and braised. It's tender, fat and ordinary. It is a kind of marine fish that people prefer to eat, and it has high nutritional value. Chinese medicine believes that it can stimulate appetite, warm the stomach and tonify deficiency, as well as moisturize and beautify.

5, hot and sour soup fillet

This dish is based on the mixed beef tenderloin, sprinkled in an oil spoon and fried until it is cooked. When serving, the tenderloin is full of heavy oil, crisp outside and tender inside. Hot and sour tenderloin is a famous traditional dish with local flavor in northwest China. It has the same name as the taste and raw materials, and it is matched with fruit juice in proportion. Crisp, tender and delicious, sour and juicy, with a loud voice and a cracked tenderloin, which makes people sit up and take notice. Characterized by clear color, translucent feel, crisp and delicious to eat, oily but not greasy.

6. Braised cabbage with beef balls

This is a traditional Muslim dish. Chop beef into mud with a hand knife, and make beef balls with more than ten different seasonings combined with unique technology. It comes with boiled beef bone soup and stewed cabbage. Salty and refreshing, fragrant, soft and fragrant.

7. Braised tofu with smoked bamboo shoots

Smoked bamboo shoots are low-fat and low-sugar and fiber dishes, which nourish yin and cool blood, stimulate appetite and strengthen spleen, clear away heat and phlegm, nourish liver and improve eyesight. Tofu is an ancient traditional food in China, which has health care function. Regular consumption can effectively reduce the oxidative damage of vascular system. As the saying goes, "tofu with green vegetables keeps you safe", and there is a folk saying that "tofu is more delicious than bird's nest".

8. Yipin Babao Rice

This dish is made by boiling the first-class white glutinous rice in boiling water until it is half cooked, then taking it out and mixing it with white sugar and honey. Carefully spread a layer of raisins, green shredded pork, jujube, lotus seeds, peanuts and walnuts. In a bowl, then put the evenly stirred semi-cooked glutinous rice into the bowl and steam it in a cage. After coming out of the cage, pour the rice in the bowl into the plate and pour it with honey juice. Bright color, sweet and oily, sweet and not greasy.